Kuranosuke

Employing skills honed in the 'udon prefecture' of Kagawa, the staff at this Takadonababa noodle joint use two kinds of domestic wheat for their dough and form the thick, firm noodles all by hand, every singly day. Both warm and cold broth are available, the two made separately from dried Kagawa sardines and mixed with soy sauce for a strongly aromatic but fresh taste. To start off, go for the simple bukkake udon, served only with spices and broth, before moving on to the Sanuki Tempura, which comes with deep-fried egg, chikuwa fish cake and chicken, or the always popular curry udon. You'll also want to look out for the seasonal specials.